3 1/2 c. flour
1 c.sugar
5 tsp. baking powder
1 1/2 tsp. salt
2 beaten eggs
1 1/2 c. milk
1/2 c. shortening

Stir together flour, sugar, baking powder, and salt; make a well in center. Combine eggs, milk, and shortening, and add all at once to dry ingredients, stirring just until moistened. Fill greased or paper-lined muffin tins two-thirds full. Bake at 375 degrees for 25-30 minutes. Makes 9-12 Texas muffins or 18-24 muffins.

VARIATIONS:

Blueberry: Two cups blueberries and one teaspoon cinnamon.

Oatmeal Blueberry: Two cups blueberries, one teaspoon cinnamon, two cups oatmeal, and another quarter-cup of milk.

Cranberry: One 16 ounce can whole cranberry sauce, one teaspoon cinnamon, and one-half teaspoon allspice.

Banana Nut: Two or three mashed bananas, one-half cup chopped nuts, and one teaspoon cinnamon.

Apple Cinnamon: One cup finely chopped apple, and one teaspoon cinnamon.

Pineapple: One 16 ounce can pineapple chunks, drained, and one teaspoon nutmeg.

Coconut Chip: One cup coconut and one teaspoon cinnamon. Top with chocolate chips before baking.

Cherry: One and one-half cups coarsely, chopped cherries. One-half teaspoon ground cloves, and one teaspoon cinnamon.

Peach: One 16 ounce can diced peaches, drained and one teaspoon nutmeg.

Raspberry or Strawberry: Add one and one-half cups sliced frozen strawberries or raspberries and one teaspoon cinnamon.